Cavatappi Pasta Recipe | Dairy Farmers of Manitoba | DFM

Ingredients

• 1 pkg (375 g) ground Italian seasoned sausage, mild or hot (or 4 (370 g) Italian sausages) 1 onion, diced
• 19 oz (540 mL) can diced tomatoes, drained (or 4 ripe plum tomatoes cored, seeded and diced)
• 2 red, yellow or orange bell peppers, chopped into 1/2-inch pieces
• 12 oz (375 g) cavatappi/tortiglioni/scoobi doo pasta – about 3 cups
• 2 tbsp (30 mL) all-purpose flour
• 1 tsp (5 mL) dried oregano leaves
• 1/4 tsp (1 mL) nutmeg
• 1 cup (250 mL) milk
• 1/2 cup (125 mL) chopped fresh parsley
• 1/2 cup (125 mL) Canadian Ricotta
• 1 cup (250 mL) shredded Canadian Parmesan cheese, divided
• Salt and pepper, to taste
• In the grocery store, look for sausage meat that has not been stuffed into the casing to make sausages.
• If ground sausage meat is not available, use Italian sausages. Using a sharp knife, slit each sausage down the side.
• Remove meat and place into ovenproof skillet to cook.
• Any short pasta, such as fusilli or rigatoni, would also work well in this dish.
• Instead of Ricotta, try shredded Canadian Swiss or Mozzarella cheese.